Tuna Red Onion Salad Food

TUNA, WHITE BEAN, AND RED ONION SALAD

Steps:

• Place beans in large bowl. Add tuna and onion; drizzle with oil. Toss gently to combine. Season with salt and generous amount of freshly ground black pepper.
• What to drink:
• Earthy Feudo Arancio 2006 Nero d'Avola ($8).

TUNA, RED ONION, AND PARSLEY SALAD

Steps:

• Using a fork first four ingredients in medium bowl to blend.
• Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper.
• Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

TUNA & RED ONION SALAD

Steps:

• Mix canned tuna (drained) with cooked new potatoes, red onion, capers and a handful of rocket or watercress, and toss with a bought fat-free dressing.

TUNA, RED ONION, AND PARSLEY SALAD

Steps:

• Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Spoon salad onto endive; place on platter. Garnish with parsley and serve.

TUNA WITH RED ONION, PARSLEY AND CHICKPEA SALAD

Steps:

• To make the salad, place the sun-dried tomato halves in a heatproof bowl and cover with hot water from the kettle. Leave for 20-30 minutes to rehydrate.
• Meanwhile, drain and rinse the canned chickpeas, and leave them to drain thoroughly. Finely slice the red onion and place in a mixing bowl with the parsley, chickpeas, olive oil, lemon juice and a generous grinding of black pepper.
• Drain the sun-dried tomatoes and chop them finely. Add to the salad and stir. Adjust the seasoning to taste.
• Heat a griddle or heavy frying pan until very hot. Brush lightly with oil and place the tuna in the pan. Lower the heat slightly and cook for a few minutes on each side, depending on the thickness of the steak, until the outside is seared brown.
• Pile the salad on two serving plates and serve with the cooked tuna.

PENNE WITH TUNA AND RED ONION

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
• Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
• Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.